Here’s a classic refrigerator pickled beets recipe — no special canning equipment required!
🫙 Homemade Pickled Beets (Refrigerator Style)
🕒 Prep Time: 20 min | Cook Time: 45–60 min | Chill: 24 hours
Makes: ~3 pint jars (about 6–7 cups of sliced beets)
🍴 Ingredients:
For the Beets:
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2–2½ lbs fresh beets, trimmed and scrubbed
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Water (for boiling or steaming)
For the Pickling Brine:
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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¾ cup granulated sugar (adjust to taste)
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1½ tsp kosher salt
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½ tsp whole cloves (optional)
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½ tsp whole black peppercorns
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1 small cinnamon stick (optional)
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½ tsp mustard seeds (optional but adds a nice tang)
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Optional: ¼ tsp ground allspice or ginger
🔪 Instructions:
1. Cook the Beets:
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Place whole beets in a large pot, cover with water, and bring to a boil.
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Simmer for 40–60 minutes, or until fork-tender.
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Drain, cool under cold water, then peel (skins should slip off easily).
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Slice or quarter the beets, depending on your preference.
2. Make the Pickling Brine:
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In a saucepan, combine vinegar, water, sugar, salt, and spices.
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Bring to a boil, stirring to dissolve the sugar.
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Simmer for 2–3 minutes, then remove from heat.
3. Pack the Jars:
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Place sliced beets into clean jars, packing tightly but not smashing them.
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Pour the hot brine (with spices) over the beets, covering them completely.
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Tap jars lightly to remove air bubbles and seal with lids.
4. Chill & Marinate:
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Let jars cool to room temperature.
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Refrigerate for at least 24 hours before eating (flavor improves with time).
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They’ll keep in the fridge for up to 3 weeks.
🧂 Notes & Variations:
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🧄 Add sliced onions to the jars for a zesty twist.
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🍯 Swap some or all of the sugar for honey for a natural sweetener.
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🌶️ Add a pinch of red pepper flakes if you like a little heat.
🫙 Want to can them for shelf storage?
Let me know and I’ll give you a tested safe canning method (using a water bath) with proper acidity ratios!
Would you like a version using golden beets, spices for a more savory profile, or a low-sugar option?
